6/24/2012
tumis udang, food, shrimp cook, chef, restaurant, women, sexi, culinary, kitchen, indonesia
sauteed shrimp recipe
Ingredients:
250 grams of medium-size shrimp, peeled
50 grams of Green Onion, sliced
1 tablespoon garlic, minced
1/2 Onions, thinly sliced
1 tablespoon of Cooking Oil
2 tablespoons oyster sauce
Salt and pepper to taste.
How to cook:
Heat oil in frying pan or use. Saute garlic, onions until fragrant aroma out.
Enter the shrimp have been peeled and washed into the frying pan, saute for 1 minute. Saute shrimp should not be too long because of that sweetness is not lost.
Put all the vegetables, stir and cook for 2-3 minutes, stir and put seasoning, to taste before it is lifted from the fire.
sauteed shrimp ready to be served
rendang, food, recipe, chef, restaurant, kitchen, women, sexi, culinary, indonesia
Rendang Recipe Ingredients:
- 500 grams of beef, cut into pieces
- 1000 ml thick coconut milk
- Coconut milk 1000 ml of liquid (coconut milk 3 eggs and liquid from coconuts)
- 2 stem lemongrass, crushed
- Kaffir lime leaves 5 sheet
- 1 sheet of turmeric leaves, torn
- Tamarind 2 pieces
Subtle Rendang Seasoning recipe:
- 250 grams of red pepper
- 4 cloves garlic
- 10 grains of red onion
- Ginger 1 cm
- 2 cm turmeric
- 4 cm galangal
- Salt to taste
How to Make Rendang:
Boil the liquid coconut milk, lemongrass, kaffir lime leaves, turmeric leaf, tamarind, spices cooked until boiling. Insert the meat is cuts, cook again until thick coconut milk.
Enter the thick coconut milk. Cook until almost dry. Stir until browned and greasy rendang.
RENDANG ready to serve
Tips to make Rendang
Rendang Meat is much better served if the meat is tender. To be easy meat soft, try to boil the meat first and then crushed.
6/17/2012
martabak, pasta, restaurant, food, culinary, snack, pastry, indonesia
Martabak Eggs
Material Leather: 350 g flour 250 g of water 50 g of cooking oil ½ tsp fine salt 400 ml of oil for frying Material Content: 600 g of ground beef 14 duck eggs 100 g onions, chopped 100 g green onion, thinly sliced 7 cloves garlic, minced Curry powder 1 tablespoon instant 1 tsp pepper powder 2 tsp fine salt 1 tsp sugar 2 tablespoons vegetable oil
How to Make: A. Mix the flour and salt finely. Stir well. Pour water gradually while diuleni until well blended. Add oil, knead again until the dough is completely smooth.
2. Divide the dough into 7 sections. Round. Soak in oil for 2 hours.
3. Martabak leather trimmed with a rolling pin or by throwing widened by using both hands. Repeat until dough is formed a thin and transparent.
4. Solution: Heat two tablespoons of vegetable cooking oil, saute garlic until harum.Masukkan mince, stirring until meat changes color. Add pepper, salt, curry spices, and sugar. Cook until done. Remove and let cool. Mix meat with eggs, scallions and onions. Stir well. Set aside.
5. Heat 2 tablespoons vegetable oil in a skillet or griddle martabak. Put martabak skin, put three tablespoons of vegetable material content, smooth.
6. Martabak skin fold as folding envelopes or until all the contents covered. Fry said inverted until mature content and tawny-colored skin. Lift.
7. Arrange on a serving plate. Serve with mixed pickles and sauces complement.
to 7 pieces
tips: Duck eggs can be substituted with chicken eggs. To fill, ground beef may be substituted with chicken or minced shrimp meat.
Content of the meat should be fried in advance to avoid the content of the meat is still raw.
The dough must be rested martabak sauce first so that the dough is pliable and easily diluted.
soto, soup, chef, restaurant, food, kitchen, culinary, indonesia
ingredients:
* 1 chicken
* 2 stalks lemongrass, crushed
* 4 kaffir lime leaves
* 1.5 liter of water
* 2 tsp salt
* 50 dried shrimp, toasted
* 2 spring onions, mashed
Seasoning blend:
* 6 cloves garlic
* 2 cm turmeric
* 1/2 tsp powdered ginger
* 1 cm ginger
* 2 teaspoon pepper
* 5 grains toasted pecans
complement:
* 200 grams of glass noodles, brewed with boiling water, drained
* 3 leeks
* 3 stalks celery
* 5 egg eggs, boiled, cut lengthwise
* Fried Onions
* Orange juice
* Sauce chili
* Sweet soy sauce to taste
Sauce, puree:
* 15 cayenne pepper, boiled
* Salt to taste
* Seasoning seasoning to taste
How to Make:
A. Braised chicken with lemon grass, lime leaves, and salt until soft
2. Drain the chicken, fry until browned and shredded-shredded.
3. Saute until fragrant, then insert it into the broth.
4. Saute the onion finely and mix with the shrimp briefly until fragrant, put in the gravy.
5. Serve the soup in a way: put the chicken, glass noodles, leaves, egg, into a bowl. Flush with the sauce. Give a squeeze of lemon. Sprinkle with fried onions.
ready to serve soup
bakso, restaurant, chef, food, soup, indonesia, women, sexi
BASIC RECIPES BEEF BAKSO MATERIALS: FRESH BEEF 300 grams, 1 teaspoon SALT, 2 cloves garlic, finely chopped, teaspoon pepper, 1-2 tablespoons flour, 1 EGG WHITE
A. Milled chopped OR TO FINE MEAT, MIX WITH salt, mix well 2. Knead until dough SOFT AND CAN DIPULUNG (approximately 30 MINUTES). GARLIC AND THEN ENTER pepper 3. AFTER THE AVERAGE batter, FLOUR AND WHITE EGGS ENTER, mix until blended 4. Form the dough into 2 circles USING SPOON. Boil in boiling water BAKSO TO FLOATING, remove and drain
Kuah BAKSO [soup]
Ingredients:
Beef knee bones
500 grams of beef and beef fat, cut into small pieces
Seasonings:
15 cloves of garlic
10 spring onions
1 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons cooking oil
Salt to taste
How to make gravy meatballs:
Boil beef knee bones using a 5 ltr water
Boil until the only remaining approximately 3 liters of water.
Puree garlic, onion, pepper, and nutmeg.
then saute the spice paste until fragrant earlier.
Enter a spice that has been sauteed in a boiling water beef knee bones.
Enter the nutmeg and salt.
Wait until the sauce boils and meatballs ready for use.
you can also try other meatball recipes like:
BASIC RECIPES FISH BAKSO MATERIALS: 300 GR MEAT mackerel (fillet), 1 clove garlic, cut into thin, crisp COOKING, squeeze; SALT 1 teaspoon, 1 teaspoon pepper, 4 tablespoons flour
A. MEAT OR FISH chopped BLENDER 2. Add the garlic, salt and pepper, knead until well blended. ENTER starch, stir until well blended OR knead 3. Form the dough into 2 circles WITH SPOON. Boil in boiling water BAKSO TO FLOATING, remove and drain
BASIC RECIPES SHRIMP BAKSO MATERIALS: 300 GR peeled shrimp, 1 clove garlic, CUT THIN, DRY COOKING, squeeze; 1 teaspoon SALT, 1 teaspoon pepper, 1 tablespoon flour
A. Puree SHRIMP BY pulverized / finely chopped / beaten with a bat MEAT 2. Kneading and tossing dough-tossing CAN BE UP TO DIPULUNG. Add garlic, salt, pepper and REVIEW OF MEAL, knead until smooth 3. Form the dough into 2 circles WITH SPOON. Boil in boiling water BAKSO TO FLOATING, remove and drain.
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